{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T22:09:49Z","timestamp":1790287789480,"version":"4.1.0"},"reference-count":41,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2021,3,1]],"date-time":"2021-03-01T00:00:00Z","timestamp":1614556800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2021,3,1]],"date-time":"2021-03-01T00:00:00Z","timestamp":1614556800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"funder":[{"name":"China Agriculture Research System","award":["CARS-45-27"],"award-info":[{"award-number":["CARS-45-27"]}]},{"name":"Jiangsu Agricultural Industry Technology System","award":["JATS [2019] 467"],"award-info":[{"award-number":["JATS [2019] 467"]}]},{"name":"National first-class discipline program of Food Science and Technology","award":["JUFSTR20180201"],"award-info":[{"award-number":["JUFSTR20180201"]}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Colloids and Surfaces B: Biointerfaces"],"published-print":{"date-parts":[[2021,3]]},"DOI":"10.1016\/j.colsurfb.2020.111481","type":"journal-article","created":{"date-parts":[[2020,12,10]],"date-time":"2020-12-10T18:08:34Z","timestamp":1607623714000},"page":"111481","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":76,"special_numbering":"C","title":["Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol"],"prefix":"10.1016","volume":"199","author":[{"given":"Qayyum","family":"Shehzad","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdur","family":"Rehman","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seid Mahdi","family":"Jafari","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Min","family":"Zuo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Muhammad Aslam","family":"Khan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ahmad","family":"Ali","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sohail","family":"Khan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aiman","family":"Karim","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Muhammad","family":"Usman","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arif","family":"Hussain","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenshui","family":"Xia","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.colsurfb.2020.111481_bib0005","doi-asserted-by":"crossref","first-page":"291","DOI":"10.1016\/j.foodhyd.2018.12.044","article-title":"Loading of fish oil into nanocarriers prepared through gelatin-gum Arabic complexation","volume":"90","author":"Esfahani","year":"2019","journal-title":"Food Hydrocoll."},{"issue":"1","key":"10.1016\/j.colsurfb.2020.111481_bib0010","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1016\/j.tifs.2011.12.002","article-title":"Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids","volume":"25","author":"Arab-Tehrany","year":"2012","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0015","doi-asserted-by":"crossref","first-page":"108265","DOI":"10.1016\/j.jnutbio.2019.108265","article-title":"Impact of discontinuation of fish oil after pioglitazone\u2013fish oil combination therapy in diabetic KK mice","volume":"76","author":"Iizuka","year":"2020","journal-title":"J. Nutr. Biochem."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0020","series-title":"Clinical Nutrition ESPEN","article-title":"Fish oil supplementation in cancer patients. Capsules or nutritional drink supplements? A controlled study of compliance","author":"Schmidt","year":"2020"},{"issue":"11","key":"10.1016\/j.colsurfb.2020.111481_bib0025","doi-asserted-by":"crossref","first-page":"964","DOI":"10.1016\/j.numecd.2017.09.004","article-title":"Effects of fish oil-derived fatty acids on suboptimal cardiovascular health: a multicenter, randomized, double-blind, placebo-controlled trial","volume":"27","author":"Zeng","year":"2017","journal-title":"Nutr. Metab. Cardiovasc. Dis."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0030","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1146\/annurev-nutr-071816-064941","article-title":"Coffee, caffeine, and health outcomes: an umbrella review","volume":"37","author":"Grosso","year":"2017","journal-title":"Annu. Rev. Nutr."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0035","doi-asserted-by":"crossref","first-page":"105310","DOI":"10.1016\/j.foodhyd.2019.105310","article-title":"Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholine","volume":"100","author":"Li","year":"2020","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0040","first-page":"102048","article-title":"Carotenoid-loaded nanocarriers: a comprehensive review","author":"Rehman","year":"2019","journal-title":"Adv. Colloid Interface Sci."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0045","series-title":"Drug Nanodelivery Systems Based on Natural Polysaccharides Against Different Diseases","first-page":"102251","author":"Rehman","year":"2020"},{"key":"10.1016\/j.colsurfb.2020.111481_bib0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2020.02.292","article-title":"Role of peppermint oil in improving the oxidative stability and antioxidant capacity of borage seed oil-loaded nanoemulsions fabricated by modified starch","author":"Rehman","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0055","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.cofs.2019.11.006","article-title":"Bioactive-loaded nanocarriers for functional foods: from designing to bioavailability","volume":"33","author":"Dima","year":"2020","journal-title":"Curr. Opin. Food Sci."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2019.05.015","article-title":"Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds","author":"Rehman","year":"2019","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0065","series-title":"Development of Active Food Packaging via Incorporation of Biopolymeric Nanocarriers Containing Essential Oils","first-page":"106","author":"Rehman","year":"2020"},{"issue":"3","key":"10.1016\/j.colsurfb.2020.111481_bib0070","doi-asserted-by":"crossref","first-page":"1272","DOI":"10.1007\/s13197-013-1080-1","article-title":"Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives","volume":"52","author":"Taghvaei","year":"2015","journal-title":"J. Food Sci. Technol."},{"issue":"30","key":"10.1016\/j.colsurfb.2020.111481_bib0075","doi-asserted-by":"crossref","first-page":"8635","DOI":"10.1016\/j.biomaterials.2014.06.040","article-title":"Anti-cancer activity of curcumin loaded nanoparticles in prostate cancer","volume":"35","author":"Yallapu","year":"2014","journal-title":"Biomaterials"},{"issue":"4167","key":"10.1016\/j.colsurfb.2020.111481_bib0080","doi-asserted-by":"crossref","first-page":"456","DOI":"10.1038\/164456a0","article-title":"Antibacterial action of curcumin and related compounds","volume":"164","author":"Schraufst\u00e4tter","year":"1949","journal-title":"Nature"},{"key":"10.1016\/j.colsurfb.2020.111481_bib0085","doi-asserted-by":"crossref","first-page":"309","DOI":"10.1016\/j.foodhyd.2014.11.023","article-title":"Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization","volume":"45","author":"Davidov-Pardo","year":"2015","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0090","doi-asserted-by":"crossref","first-page":"116090","DOI":"10.1016\/j.carbpol.2020.116090","article-title":"Fabrication, characterization, physicochemical stability of zein-chitosan nanocomplex for co-encapsulating curcumin and resveratrol","author":"Chen","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0095","article-title":"Technological advancement in the processing of lycopene: a review","author":"Ashraf","year":"2020","journal-title":"Food Rev. Int."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0100","doi-asserted-by":"crossref","first-page":"1033","DOI":"10.1016\/j.carbpol.2017.11.046","article-title":"Co-encapsulation of curcumin and resveratrol into novel nutraceutical hyalurosomes nano-food delivery system based on oligo-hyaluronic acid-curcumin polymer","volume":"181","author":"Guo","year":"2018","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0105","article-title":"Preparation and characterization of resveratrol loaded nanoemulsions","author":"Shehzad","year":"2020","journal-title":"Int. J. Agric. Innov. Res."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0110","doi-asserted-by":"crossref","first-page":"109035","DOI":"10.1016\/j.foodres.2020.109035","article-title":"Recent advances in encapsulation of curcumin in nanoemulsions: a review of encapsulation technologies, bioaccessibility and applications","author":"Jiang","year":"2020","journal-title":"Food Res. Int."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0115","series-title":"Emulsifying Properties and Structure Characteristics of Octenyl Succinic Anhydride-Modified Pullulans with Different Degree of Substitution","first-page":"116844","author":"Zhao","year":"2020"},{"key":"10.1016\/j.colsurfb.2020.111481_bib0120","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1016\/j.foodhyd.2016.12.002","article-title":"Influence of OSA-starch on the physico chemical characteristics of flax seed oil-eugenol nanoemulsions","volume":"66","author":"Sharif","year":"2017","journal-title":"Food Hydrocoll."},{"issue":"4","key":"10.1016\/j.colsurfb.2020.111481_bib0125","doi-asserted-by":"crossref","first-page":"1694","DOI":"10.1016\/j.foodchem.2011.02.044","article-title":"Physicochemical characterisation and oxidative stability of fish oil and fish oil\u2013extra virgin olive oil microencapsulated by sugar beet pectin","volume":"127","author":"Polavarapu","year":"2011","journal-title":"Food Chem."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0130","doi-asserted-by":"crossref","first-page":"274","DOI":"10.1016\/j.foodhyd.2017.07.002","article-title":"Physicochemical properties of \u03b2-carotene and eugenol co-encapsulated flax seed oil powders using OSA starches as wall material","volume":"73","author":"Sharif","year":"2017","journal-title":"Food Hydrocoll."},{"issue":"1","key":"10.1016\/j.colsurfb.2020.111481_bib0135","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.jfoodeng.2011.10.016","article-title":"Rheological behavior and stability of D-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum","volume":"109","author":"Jafari","year":"2012","journal-title":"J. Food Eng."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0140","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.jfoodeng.2017.05.004","article-title":"Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil","volume":"211","author":"Walker","year":"2017","journal-title":"J. Food Eng."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0145","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1016\/j.lwt.2018.09.069","article-title":"The antioxidant activity of nanoemulsions based on lipids and peptides from Spirulina sp. LEB18","volume":"99","author":"Costa","year":"2019","journal-title":"LWT"},{"issue":"2","key":"10.1016\/j.colsurfb.2020.111481_bib0150","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1016\/j.foodres.2007.11.002","article-title":"Nano-particle encapsulation of fish oil by spray drying","volume":"41","author":"Jafari","year":"2008","journal-title":"Food Res. Int."},{"issue":"11","key":"10.1016\/j.colsurfb.2020.111481_bib0155","doi-asserted-by":"crossref","first-page":"1637","DOI":"10.1007\/s11746-013-2322-0","article-title":"Purification of free DHA by selective esterification of fatty acids from tuna oil catalyzed by Rhizopus oryzae lipase","volume":"90","author":"Bhandari","year":"2013","journal-title":"J. Am. Oil Chem. Soc."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0160","article-title":"Refining Process of Tuna Oil and Its Effect on Fatty Acid Composition","volume":"1","author":"LIU","year":"2006","journal-title":"J. Zhanjiang Ocean Univ."},{"issue":"4","key":"10.1016\/j.colsurfb.2020.111481_bib0165","doi-asserted-by":"crossref","first-page":"1340","DOI":"10.1016\/j.foodchem.2011.09.128","article-title":"Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers","volume":"131","author":"Charoen","year":"2012","journal-title":"Food Chem."},{"issue":"4","key":"10.1016\/j.colsurfb.2020.111481_bib0170","doi-asserted-by":"crossref","first-page":"1265","DOI":"10.1016\/j.ultsonch.2013.12.017","article-title":"Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch","volume":"21","author":"Abbas","year":"2014","journal-title":"Ultrason. Sonochem."},{"issue":"1","key":"10.1016\/j.colsurfb.2020.111481_bib0175","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodhyd.2012.11.033","article-title":"Nano-structure of octenyl succinic anhydride modified starch micelle","volume":"32","author":"Zhu","year":"2013","journal-title":"Food Hydrocoll."},{"issue":"30","key":"10.1016\/j.colsurfb.2020.111481_bib0180","doi-asserted-by":"crossref","first-page":"7548","DOI":"10.1021\/jf301129k","article-title":"Physical and antimicrobial properties of peppermint oil nanoemulsions","volume":"60","author":"Liang","year":"2012","journal-title":"J. Agric. Food Chem."},{"issue":"25","key":"10.1016\/j.colsurfb.2020.111481_bib0185","doi-asserted-by":"crossref","first-page":"20892","DOI":"10.1039\/C6RA00757K","article-title":"Edible coating from citrus essential oil-loaded nanoemulsions: physicochemical characterization and preservation performance","volume":"6","author":"Wu","year":"2016","journal-title":"RSC Adv."},{"key":"10.1016\/j.colsurfb.2020.111481_bib0190","doi-asserted-by":"crossref","first-page":"559","DOI":"10.1016\/j.foodhyd.2016.04.026","article-title":"Stability of tuna oil and tuna oil\/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan","volume":"60","author":"Bakry","year":"2016","journal-title":"Food Hydrocoll."},{"issue":"4","key":"10.1016\/j.colsurfb.2020.111481_bib0195","doi-asserted-by":"crossref","first-page":"1106","DOI":"10.1016\/j.foodchem.2008.08.079","article-title":"Chemical stabilisation of oils rich in long-chain polyunsaturated fatty acids during homogenisation, microencapsulation and storage","volume":"113","author":"Serfert","year":"2009","journal-title":"Food Chem."},{"issue":"1","key":"10.1016\/j.colsurfb.2020.111481_bib0200","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1021\/jf103511v","article-title":"Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility","volume":"59","author":"Lee","year":"2011","journal-title":"J. Agric. Food Chem."},{"issue":"1","key":"10.1016\/j.colsurfb.2020.111481_bib0205","doi-asserted-by":"crossref","first-page":"178","DOI":"10.1016\/j.ejpb.2014.04.009","article-title":"Co-encapsulation of resveratrol and curcumin in lipid-core nanocapsules improves their in vitro antioxidant effects","volume":"88","author":"Coradini","year":"2014","journal-title":"Eur. J. Pharm. Biopharm."}],"container-title":["Colloids and Surfaces B: Biointerfaces"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0927776520308377?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0927776520308377?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,15]],"date-time":"2025-10-15T10:54:30Z","timestamp":1760525670000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0927776520308377"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,3]]},"references-count":41,"alternative-id":["S0927776520308377"],"URL":"https:\/\/doi.org\/10.1016\/j.colsurfb.2020.111481","relation":{},"ISSN":["0927-7765"],"issn-type":[{"value":"0927-7765","type":"print"}],"subject":[],"published":{"date-parts":[[2021,3]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol","name":"articletitle","label":"Article Title"},{"value":"Colloids and Surfaces B: Biointerfaces","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.colsurfb.2020.111481","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2020 Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"111481"}}